Meatballs are always a popular guest at a party! Prepare the meatballs and two zesty dips ahead and you’ll delight guests and yourself when you get to relax and enjoy them, too.
Appetizer Meatballs with Two Dips
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: Serves 12 1x
Ingredients
Meatballs
- 2 large eggs, beaten
- 2 cloves garlic, minced (optional)
- 1 cup (250 mL) dry bread crumbs (see Notes)
- 1 tsp (5 mL) EACH salt and black pepper
- 2 lb (1 kg) Lean Ground Beef
Lemon Oregano Whipped Feta
- 4 oz (125 g) feta cheese
- 1/3 cup (75 mL) whipping cream
- 1 tsp (5 mL) grated lemon zest
- ½ tsp (2 mL) dried oregano leaves
- Fresh ground pepper
Pesto Mayo
- 2 tbsp (30 mL) freshly grated Parmesan cheese
- 2 tbsp (30 mL) EACH mayonnaise and basil pesto
Instructions
- Meatballs: Combine eggs, garlic (if using), bread crumbs, salt and pepper in a large bowl until well combined. Gently mix in ground beef with a fork (careful not to over-mix).
- Scoop using a mini ice cream scoop or 2-tbsp (30 mL) measure and roll into about thirty-six 1½-inch (4 cm) meatballs. Place on 2 parchment paper-lined rimmed baking sheets, spacing them apart. (Shaped meatballs can be covered and refrigerated for up to 1 day.)
- Lemon Oregano Whipped Feta: Combine feta, cream, lemon zest and oregano in a small food processor or high-speed blender; process for 2 to 3 minutes until light and smooth. Transfer to a bowl and season with pepper to taste. Makes about ¾ cup (175 mL). (Can be refrigerated in an airtight container for up to 3 days.) Let stand at room temperature for 15 to 30 minutes before serving.
- Pesto Mayo: Whisk together Parmesan, mayonnaise and pesto and in a small bowl. Makes about 6 tbsp (90 mL). (Can be refrigerated in an airtight container for up to 3 days.) Let stand at room temperature for 15 to 30 minutes before serving.
- Bake meatballs, one sheet at a time, in preheated 350°F oven for about 20 minutes, until browned and a digital instant-read thermometer inserted into several meatballs reads 160°F (71°C).
- Arrange meatballs in a warmed serving dish with small tongs or toothpicks for serving; set Lemon Oregano Whipped Feta and Pesto Mayo with small spoons alongside.
Notes
In place of the dry bread crumbs you can use quick-cooking rolled oats or fine, dry gluten-free bread crumbs.
Make ahead: Cooked meatballs can be refrigerated for 3 days or frozen for up to 1 month. Before serving, thaw overnight in the refrigerator, if necessary.
Oven reheating: Place on a rimmed baking sheet, spacing them apart, and bake in preheated 375°F oven for about 10 minutes, until hot in the centre.
Air fryer reheating: Place in air fryer basket, spacing them apart, in batches as necessary, and air fry at 375°F for 5 to 8 minutes, until hot in the centre.
Per 1 cooked portion: about 260 Calories, 19g Protein, 17g Fat, 8g Carbohydrate, 470mg Sodium
%DV: Iron 13% (Source), Zinc 36% (Excellent Source), Vitamin B12 71% (Excellent Source)
